Bored of Chai-Pakora? Try these warm and comforting recipes this monsoon

Mumbaikars and people around the nation have already experienced the seasons first rain This season calls for some warm and comforting food It makes you crave some warmth as you sit on your balcony indulging in the gentle cool breezeDuring monsoon apart from the locals getting cancelled and a playlist that romanticises lsquoMumbai ki Baarishrsquo the only thing that is constant for Mumbaikars or rather all Indians is ChaiPakoreAs many Indians dub monsoon season as ChaiPakora season why not get creative with your monsoon recipe chart this seasonOur team at MidDay asked some of the Indian chefs to share some of their recipes that one can try in monsoon These recipes range from a warm bowl of ramen to the monsoon classic bhutta but with an achaari twistThis monsoon lets get creativeCitrusy Carrot and Pineapple ShorbaWith raindrops tapping our window a warm bowl of soup is all that our souls crave Shorba is traditionally made with meat but it has evolved into various vegetarian versions each one indulged in various flavours in kitchens across the world This Citrusy Carrot and Pineapple Shorba is one such vegetarian variant of the dish by chef Jerson FernandesIngredientsPineapple 1Carrots 4Apple 1Onion 1Orange juice 1 orangeOlive oil 4 tbspWater frac14 cupVegetable broth 3 cupsCurry powder 1 tbspSour cream 1 cupLemon juice frac12 lemonPumpkin seeds frac14 cupMethod1 Chop the pineapple and carrots into rough cubes2 Dice the onion3 Add oil to a large pot and put it on medium heat4 Add the chopped vegetables and fry them gently for 5 minutes stirring occasionally5 Chop the apple6 Add the pumpkin seeds curry powder apple and frac14 cup water and fry for another 2 minutes7 Add the stock and orange juice and let it all simmer for 10 minutes8 Finally add the cream and give it a good stir9 Use a masher or hand blender to give the soup a quick pulse To finish off the soup add a pinch of salt pepper and lemon juice Have a test and add salt or lemon if needed10 As you serve the soup add some roasted pineapple carrot pieces and chili oil and serve hotRecipe by Chef Jerson Fernandes Director of Culinary at Novotel Juhu MumbaiSalad of Butter roasted Makhana and beetrootinfused QuinoaMakhana is known for its health benefits for diabetic patients but it is also known for its bland taste Quinoa on the other hand is a food that one can manipulate by adding different ingredients and spices to it The Butter roasted Makhana and beetrootinfused Quinoa recipe by chef Jerson Fernandes suggests innovative ways to make Makhana and QuinoaIngredientsQuinoa 200 gmMakhana 100 gmBeetroot 1Walnuts 50 gmSugar 30 gmZucchini 1Carrot 1Red radish 1Chopped coriander 50 gmDiced fresh kiwi 100 gmBlack Salt to tasteLemon juice 1Orange juice 400 mlCrushed black pepper to tasteFresh cream 100 mlMethod1 Boil quinoa in orange juice till mashy and allow to cool2 Dry roast makhana and season them with chilli powder and some black salt Allow it to cool down and get the extra crunch3 Slice the zucchini and carrots lengthwise and grill them till soft Once cold roll them and keep them aside4 Once quinoa is cold enough add beetroot puree lemon juice and chopped coriander and mix well5 Now caramelise the sugar and dip the walnuts in it till it gets a caramel coat6 Start plating by placing quinoa mixed with makhana in the center and the rolled grilled veggies on the side and add the walnuts randomly around the quinoa7 Cut round slices of the red radish and use it as a garnish for the beetrootinfused quinoa8 Place cubes of fresh fruits in and around the salad Pipe small dots of cream around the salad and serveRecipe by Chef Jerson Fernandes Director of Culinary at Novotel Juhu MumbaiAvocado amp Black Bean QuesadillasAs different dishes from around the world take over Indian restaurants and cafes Quesadillas are one such dish from Mexican streets Warm griddled tortillas filled with gooey melted cheese savoury meats and vibrant vegetablesAvocado amp Black Bean Quesadillas is chef Ruffy Shaikhs take on the warm cheesy tortillas that pair perfectly with salsa guacamole or sour creamIngredientsLarge whole wheat tortilla 2 nosMashed ripe avocado 1 nosDrained and rinsed canned black beans 12 cupCorn kernels 12 cupDiced red bell pepper 14 cupDiced green onions 14 cupShredded Cheddar cheese 12 cupMethod1 Over medium heat preheat a nonstick skillet or griddle2 Evenly cover onehalf of each tortilla with mashed avocado3 Add shredded cheese green onions black beans corn and sliced red bell pepper to the avocado4 To make quesadillas fold the tortillas in half to cover the filling5 After heating the skillet place the quesadillas inside and cook for two to three minutes on each side or until crispy and golden brown6 Before slicing into wedges take the quesadillas out of the skillet and allow them to cool for a minute7 Serve the avocado and black bean quesadillas with salsa Greek yogurt or guacamole for dippingRagi Ramen BowlMaggi for Indians is the one thing that they call their comfort food after lsquogharkakhanarsquo Ramen on the other hand is gaining popularity in India because of Kdramas and Kpop While ramen had its authenticity chef Shailendra Kekade shared his own Ragi Ramen bowl recipe with us It is a nutritious and comforting dish perfect for the monsoon season The warm soothing broth enriched with ginger garlic and soy sauce provides a perfect antidote to the rainy weather while the fresh vegetables and herbs add a burst of color and freshnessIngredientsSesame oil 15 gmGinger 15 gmGarlic 20 gmLight soy sauce 20 mlVegetable stock 700 mlFresh button mushrooms 60 gmFresh oyster mushrooms 40 gmSpinach 30 gmSpring onions 30 gmCarrot 30 gmYellow capsicum 30 gmGreen chilli 10 gmMethod1 Boil the stock and add ragi noodles to the stock mixture Cook for 7 to 8 minutes or according to package instructions2 Heat the sesame oil in a pan over medium heat Add the minced green chili garlic and ginger and cook for a couple of minutes until soft and fragrant Stir in the soy sauce and cook for another minute Add chopped yellow capsicum and shredded carrots and sauteacute for 2 minutes3 Add 100 ml of stock and bring to a simmer Simmer for 5 minutes4 Add the sliced mushrooms and simmer for another 5 minutes5 Add in the remaining stock along with the ragi bring to a rapid boil and simmer again for 5 minutes6 Add chopped spring onions and sesame seeds and serveRecipe by chef Shailendra KekadeAchaari BhuttaHaving a warm Bhutta with lemon and salt sitting at the Bandstand is a classic when it comes to Mumbaikars during the monsoonWhat if you can have another Indian staple achaar with your bhutta This Achaari Bhutta recipe by chef Richard DrsquoSouza is a combination of two household classics in India savory achaar and bhuttaIngredientsSweet corn 1 pieceButter 30 gmMilk 100 gmMasala rub 100 gChives 2 gm Butter 50 gmParmesan shavings 30 gm Mango achaar paste 25 gm Fresh cream 10 mlCoriander 5 gmMethod1 Peel corn in a pan add water butter and milk and bring to a boil2 Add the corn and allow to simmer for 20 minutes until soft and tender meanwhile blend the mango achaar into a paste in the blender3 Remove and add parmesan shavings butter and fresh cream4 Cut the corn into 4 pieces and char it on a charcoal grill if you do not have a grill do it on an open gas flame5 Once charred add the achaari masala rub to the corn and sprinkle with chopped coriander and chives6 Serve hot Recipe by Richard DrsquoSouza Executive Chef Charlee